The purpose of the presented study was to evaluate selected textural properties of gels produced from fruit and vegetable juices after application of chosen thickening agents. The following substances were applied as gelating agents: xanthan gum with carob flour at the amount of 1% (E415+E410); xanthan gum with carob flour at the amount of 2%; gelatin at the amount of 1% (E441); and gelatin at the amount of 2%. Juice was poured into a beaker (0.5 L capacity) and placed in a water bath. When the temperature of juice reached 80°C, it was transferred to 300-mL beaker and a thickening agent was added, and then, the sample was stirred using an electric stirrer. The following juices were subjected to tests: beet, apple, carrot, and multi-vegetable. Achieving a good quality gel is possible on the basis of vegetable juice and plants hydrocolloids. It is required to elaborate a proper recipe by studying the possibility of using different thickening agents, different proportions of the agents and their mutual correlation. It is not possible to obtained one universal agent for gelling all juices.